Tex Mex Black Bean Dip recipe

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Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 teaspoon vegetable oil
½ cup chopped onion
2 cloves garlic, minced
½ cup fresh corn kernels
¾ cup chopped tomatoes
½ cup mild picante sauce
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice

Nutrition Info

49.6 calories
carbohydrate: 5.9 g
cholesterol: 3.1 mg
fat: 1.7 g
fiber: 1.9 g
protein: 2.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 148.7 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.

  2. In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes.

  3. Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan, cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice, stir until cheese is melted.

Recipe Yield

2 cups

Recipe Note

This black bean dip is great served with corn or flour tortilla chips. Serve warm or at room temperature.

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